CN106722225A - A kind of production technology of low salt preserved ham - Google Patents
A kind of production technology of low salt preserved ham Download PDFInfo
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- CN106722225A CN106722225A CN201611037175.5A CN201611037175A CN106722225A CN 106722225 A CN106722225 A CN 106722225A CN 201611037175 A CN201611037175 A CN 201611037175A CN 106722225 A CN106722225 A CN 106722225A
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- meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
Abstract
The present invention relates to a kind of production technology of low salt preserved ham, by the selection of raw meat, the preparation of material, pickle, clean, drain, toast, sootiness step is constituted, it is the shelf-life of extension bacon, shaping, sterilization, vacuum packaging can be carried out to the bacon pickled and is got product.Bacon of the invention is cured aromatic strongly fragrant, unique flavor, the degree of saltiness is suitable, is not added with any additive, it is ensured that meat quality, it is ensured that bacon food health, the salt content of finished product is not more than 4%, it is to avoid traditional bacon has the shortcomings that carcinogen.In addition, the bacon production technology yield is high, high working efficiency, saved substantial amounts of manpower and materials.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of production technology of low salt preserved ham.
Background technology
Bacon is one of most representative Traditional Chinese Meat Products, with long processing history.It is by raw meat
The raw meat based article that the techniques such as after being pickled with salt and spices then toasted, sootiness, drying are processed.Bacon has color
The features such as damp attractive in appearance, aromatic flavour, storage endurance, because its processing and fabricating is more between twelfth month, therefore referred to as bacon.China salts down bacon
Product huge number, wherein sausage are a classes of yield maximum in pickle cured meat product.
China's bacon production history is long, and species is more, and the kind and local flavor of product differ from one another.China's bacon it is main
The place of production is Guangdong, Hunan, Sichuan and the Huanghe valley.South China winter temperature is relatively low, and meat products is difficult corruption, is that production is cured
The good season of meat.And the Northeast of China, cool temperature after autumn has set in, it is air-dried, it is highly beneficial to production bacon.The people
The thing of race is got over commercial viability, the research to bacon food, may advantageously facilitate China's traditional meat production technology
Improve, promote the sustainable development of traditional meat.
Sootiness is a big characteristic of pickle cured meat product production, sootiness have sterilization and anticorrosion, it is anti-oxidant and promote food color,
The fragrant, advantage of flavor quality.But current cured meat product does not have scientific basis, cigarette due to the sootiness material disunity for using, effect
Smoked process conditions are lack of standardization, fume smoking method is without scientific appraisal；Sootiness can make the harmful components in flue gas pollute cured meat product
In, it is detrimental to health.Additionally, in traditional Preserved Ham During Processing, occur rotten phenomenon in curing process to prevent meat,
Substantial amounts of salt is needed to use, its addition is generally 4~8%, the bacon for so processing can be over-salty and quality is hard, not only
To the healthy unfavorable of consumer, causing the wish of consumer spending bacon is also reducing.
The content of the invention
It is an object of the invention to：For above-mentioned deficiency, the invention provides a kind of production work of low salt preserved ham
Skill.Bacon of the invention is cured aromatic strongly fragrant, unique flavor, the degree of saltiness is suitable, and the salt content of finished product is not more than 4%, it is to avoid traditional bacon
There is carcinogen.
In order to achieve the above object, present invention employs following technical scheme：
A kind of production technology of low salt preserved ham, comprises the steps of：
（1）The selection of raw meat：, used as raw meat, the raw meat is selected from pig back for the half fresh girth of a garment of selection or streaky pork
Portion, the meat of pig belly；
（2）The preparation of material：By step（1）Raw meat clean, be divided into 1kg, a length of 30~70cm, a width of 8~12cm, thickness
It is the rectangle cube meat of 2~4cm；According to the weight of raw meat, get out dispensing A, the ratio of raw meat and dispensing A for=12~
14：1；
（3）Pickle：With dispensing A by step（2）Rectangle cube meat smear uniform, be put into curing salted meat special cylinder and salted down
System；
（4）Clean, drain：By step（3）The rectangle cube meat pickled is cleaned in being put into 35~40 DEG C of warm water, is then hung up
Drain surface moisture；
（5）The baking of meat：By step（4）The rectangle cube meat for draining is put into baking box and is toasted, and toasts 24~36h, makes meat
Moisture be reduced to 41~45%；
（6）The sootiness of meat：By step（5）Hung up with stainless steel strip respectively through the rectangle cube meat of overbaking, cube meat and cube meat it
Between keep the distance of 1.5~3cm, first with 1~5d of luxuriant peach and wet orange peel sootiness, then with peanut skin and wet bagasse sootiness 15
~20d, obtains final product the low salt preserved ham.
Further, the production technology of described a kind of low salt preserved ham, in step（2）, the dispensing A is by following weight portion
Several raw materials are made：Plus 85~95 parts of iodine edible salt, anistree 65~85 parts, 60~75 parts of cassia bark, 60~75 parts of Radix Glycyrrhizae, cloves 55
20~30 parts of~70 parts, 55~70 parts of fennel, 40~50 parts of five-spice powder and liquor；Its preparation method is：Respectively by anistree, osmanthus
Skin, Radix Glycyrrhizae, cloves, fennel wore into the powder of 150~200 mesh sieves, were well mixed, and added five-spice powder, added iodine edible salt, mixed
Uniform rear addition liquor is closed, dispensing A is obtained final product.
Further, the production technology of described a kind of low salt preserved ham, in step（3）, the time pickled be 7~
9d, environment temperature is 8~13 DEG C.
Further, the production technology of described a kind of low salt preserved ham, in step（4）, described draining dried using the sun
Or sootiness mode removes rectangle cube meat surface moisture, it is desirable to drained in two hours.Enter again after draining removing surface moisture
Row baking meat can be more preferable.
Further, the production technology of described a kind of low salt preserved ham, in step（5）, the baking carries out in three times, and
Baking time is 1~2h, and environment temperature is 65~70 DEG C, and relative humidity is 30~35%；Second time of baking is 9
~13h, environment temperature is 54~58 DEG C, and relative humidity is 20~25%；The time of third time baking is 14~21h, environment temperature
It is 48~52 DEG C to spend, and relative humidity is 15~20%.
Further, the production technology of described a kind of low salt preserved ham, in step（6）, the environment temperature of the sootiness is
25~30 DEG C, relative humidity is 50~55%.
Further, the production technology also includes that the rectangle cube meat completed to sootiness carries out shaping, removes surface
Cigarette ash, and dividing processing is carried out according to the requirement of packing specification.
Further, the production technology also includes for the bacon after dividing processing carrying out ultraviolet-sterilization, vacuum packaging.Kill
Bacterium, vacuum packaging can extend the shelf-life of bacon.
Eating method：Low salt preserved ham of the invention is washed 3~4 times with 30~35 DEG C of clear water, is boiled using water, fried, fried or steamed
Ripe i.e. edible.
Product of the present invention meet Ministry of Health of the People's Republic of China and Standardization Administration of China issue《Salt down
Cured meat product sanitary standard》.
In sum, the present invention has the positive effect that as a result of such scheme：
（1）The appearance color lean meat of product of the present invention is brownish red, and fat meat is golden yellow, is not added with any additive, it is ensured that meat
Matter quality, the salt content of finished product is not more than 4%.
（2）Bacon of the invention is cured aromatic strongly fragrant, unique flavor, and the degree of saltiness is suitable, and delicate mouthfeel, product saline taste is moderate, has
The fragrance of traditional peculiar sootiness fragrance of bacon and bacon.
（3）It is of the invention to ensure bacon food health, it is to avoid traditional bacon has the shortcomings that carcinogen, bacon life
Production. art yield is high, high working efficiency, saved substantial amounts of manpower and materials.
Specific embodiment
With reference to embodiment to a kind of production technology of low salt preserved ham of the invention, it is described further.
Embodiment 1
A kind of production technology of low salt preserved ham, comprises the steps of：
（1）The selection of raw meat：, used as raw meat, the raw meat is selected from pig back for the half fresh girth of a garment of selection or streaky pork
Portion, the meat of pig belly；
（2）The preparation of material：By step（1）Raw meat clean, be divided into 1kg, a length of 30cm, a width of 8cm, thickness for 2cm
Rectangle cube meat；According to the weight of raw meat, dispensing A is got out, the ratio of raw meat and dispensing A is=12：1；The dispensing A
It is prepared from the following raw materials in parts by weight：Plus 85 parts of iodine edible salt, anistree 65 parts, 60 parts of cassia bark, 60 parts of Radix Glycyrrhizae, 55 parts of cloves,
20 parts of 55 parts of fennel, 40 parts of five-spice powder and liquor；Its preparation method is：Anise, cassia bark, Radix Glycyrrhizae, cloves, fennel are worn into respectively
The powder of 150 mesh sieves is crossed, is well mixed, added five-spice powder, add iodine edible salt, liquor is added after being well mixed, obtain final product dispensing
A；
（3）Pickle：With dispensing A by step（2）Rectangle cube meat smear uniform, be put into curing salted meat special cylinder and salted down
System, the time pickled is 7d, and environment temperature is 8 DEG C；
（4）Clean, drain：By step（3）The rectangle cube meat pickled is cleaned in being put into 35 DEG C of warm water, is then hung up and is used
The sun is dried or sootiness mode drains surface moisture, and requirement was drained in two hours；
（5）The baking of meat：By step（4）The rectangle cube meat for draining is put into baking box and is toasted, and toasts 24h, enters in three times
Row baking, first time baking time is 1h, and environment temperature is 65 DEG C, and relative humidity is 30%；Second time of baking is 9h,
Environment temperature is 54 DEG C, and relative humidity is 20%；The time of third time baking is 14h, and environment temperature is 48 DEG C, and relative humidity is
15%, the moisture of meat is reduced to 41%；
（6）The sootiness of meat：By step（5）Hung up with stainless steel strip respectively through the rectangle cube meat of overbaking, cube meat and cube meat it
Between keep the distance of 1.5cm, first with luxuriant peach and wet orange peel sootiness 1d, then with peanut skin and wet bagasse sootiness 15d, sootiness
Environment temperature be 25 DEG C, relative humidity is 50%, obtains final product the low salt preserved ham.
Further, the production technology also includes that the rectangle cube meat completed to sootiness carries out shaping, removes surface
Cigarette ash, and dividing processing is carried out according to the requirement of packing specification, then ultraviolet-sterilization, vacuum packaging are carried out, to extend the guarantor of bacon
The matter phase.
Embodiment 2
A kind of production technology of low salt preserved ham, comprises the steps of：
（1）The selection of raw meat：, used as raw meat, the raw meat is selected from pig back for the half fresh girth of a garment of selection or streaky pork
Portion, the meat of pig belly；
（2）The preparation of material：By step（1）Raw meat clean, be divided into 1kg, a length of 70cm, a width of 12cm, thickness for 4cm
Rectangle cube meat；According to the weight of raw meat, dispensing A is got out, the ratio of raw meat and dispensing A is=14：1；The dispensing A
It is prepared from the following raw materials in parts by weight：Plus 95 parts of iodine edible salt, anistree 85 parts, 75 parts of cassia bark, 75 parts of Radix Glycyrrhizae, 70 parts of cloves,
30 parts of 70 parts of fennel, 50 parts of five-spice powder and liquor；Its preparation method is：Anise, cassia bark, Radix Glycyrrhizae, cloves, fennel are worn into respectively
The powder of 200 mesh sieves is crossed, is well mixed, added five-spice powder, add iodine edible salt, liquor is added after being well mixed, obtain final product dispensing
A；
（3）Pickle：With dispensing A by step（2）Rectangle cube meat smear uniform, be put into curing salted meat special cylinder and salted down
System, the time pickled is 9d, and environment temperature is 13 DEG C；
（4）Clean, drain：By step（3）The rectangle cube meat pickled is cleaned in being put into 40 DEG C of warm water, is then hung up and is used
The sun is dried or sootiness mode drains surface moisture, and requirement was drained in two hours；
（5）The baking of meat：By step（4）The rectangle cube meat for draining is put into baking box and is toasted, and toasts 36h, enters in three times
Row baking, first time baking time is 2h, and environment temperature is 70 DEG C, and relative humidity is 35%；The time of second baking is
13h, environment temperature is 58 DEG C, and relative humidity is 25%；The time of third time baking is 21h, and environment temperature is 52 DEG C, relatively wet
It is 20% to spend, and the moisture of meat is reduced to 45%；
（6）The sootiness of meat：By step（5）Hung up with stainless steel strip respectively through the rectangle cube meat of overbaking, cube meat and cube meat it
Between keep the distance of 3cm, first with luxuriant peach and wet orange peel sootiness 5d, then with peanut skin and wet bagasse sootiness 20d, sootiness
Environment temperature is 30 DEG C, and relative humidity is 55%, obtains final product the low salt preserved ham.
Further, the production technology also includes that the rectangle cube meat completed to sootiness carries out shaping, removes surface
Cigarette ash, and dividing processing is carried out according to the requirement of packing specification, then ultraviolet-sterilization, vacuum packaging are carried out, to extend the guarantor of bacon
The matter phase.
Embodiment 3
A kind of production technology of low salt preserved ham, comprises the steps of：
（1）The selection of raw meat：, used as raw meat, the raw meat is selected from pig back for the half fresh girth of a garment of selection or streaky pork
Portion, the meat of pig belly；
（2）The preparation of material：By step（1）Raw meat clean, be divided into 1kg, a length of 50cm, a width of 10cm, thickness for 3cm
Rectangle cube meat；According to the weight of raw meat, dispensing A is got out, the ratio of raw meat and dispensing A is=13：1；The dispensing A
It is prepared from the following raw materials in parts by weight：Plus 90 parts of iodine edible salt, anistree 75 parts, 70 parts of cassia bark, 68 parts of Radix Glycyrrhizae, 65 parts of cloves,
25 parts of 63 parts of fennel, 45 parts of five-spice powder and liquor；Its preparation method is：Anise, cassia bark, Radix Glycyrrhizae, cloves, fennel are worn into respectively
The powder of 170 mesh sieves is crossed, is well mixed, added five-spice powder, add iodine edible salt, liquor is added after being well mixed, obtain final product dispensing
A；
（3）Pickle：With dispensing A by step（2）Rectangle cube meat smear uniform, be put into curing salted meat special cylinder and salted down
System, the time pickled is 8d, and environment temperature is 11 DEG C；
（4）Clean, drain：By step（3）The rectangle cube meat pickled is cleaned in being put into 37 DEG C of warm water, is then hung up and is used
The sun is dried or sootiness mode drains surface moisture, and requirement was drained in two hours；
（5）The baking of meat：By step（4）The rectangle cube meat for draining is put into baking box and is toasted, and toasts 30h, enters in three times
Row baking, first time baking time is 1.5h, and environment temperature is 67 DEG C, and relative humidity is 33%；The time of second baking is
11h, environment temperature is 56 DEG C, and relative humidity is 23%；The time of third time baking is 17h, and environment temperature is 50 DEG C, relatively wet
It is 18% to spend, and the moisture of meat is reduced to 43%；
（6）The sootiness of meat：By step（5）Hung up with stainless steel strip respectively through the rectangle cube meat of overbaking, cube meat and cube meat it
Between keep the distance of 2.0cm, first with luxuriant peach and wet orange peel sootiness 3d, then with peanut skin and wet bagasse sootiness 18d, sootiness
Environment temperature be 28 DEG C, relative humidity is 53%, obtains final product the low salt preserved ham.
Further, the production technology also includes that the rectangle cube meat completed to sootiness carries out shaping, removes surface
Cigarette ash, and dividing processing is carried out according to the requirement of packing specification, then ultraviolet-sterilization, vacuum packaging are carried out, to extend the guarantor of bacon
The matter phase.
One piece of bacon is selected at random from embodiment 1,2,3 respectively, labeled as bacon 1,2,3, then commercially one
Standard smoked bacon and one piece of city's pin standard baking bacon are sold by block city, are respectively labeled as bacon 4,5,.Bacon 1,2,3,4,5 is entered
Row detection, testing result is as shown in table 1.The measure of peroxide value is operated by the method that GB/T5009.37 specifies；The measure of acid value
Operated by the method for 14.3 regulations in GB/T5009.44；The measure of nitrite is operated by the method that GB/T5009.33 specifies.
Table 1
As can be seen from Table 1, the bacon for being produced using process above step is free of nitrite, while peroxide value also reaches
What Ministry of Health of the People's Republic of China and Standardization Administration of China issued《Pickle cured meat product sanitary standard》.
In sum, the appearance color lean meat of product of the present invention is brownish red, and fat meat is golden yellow, cured aromatic strongly fragrant, local flavor
Uniqueness, the degree of saltiness is suitable, and delicate mouthfeel, product saline taste is moderate, the fragrance with the peculiar sootiness fragrance of traditional bacon and bacon.It is not added with
Any additive, it is ensured that bacon food health, it is ensured that meat quality, it is to avoid traditional bacon has the shortcomings that carcinogen,
The salt content of finished product is not more than 4%.The bacon production technology yield is high, high working efficiency, saved substantial amounts of manpower and materials.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, it is all in spirit of the invention
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (8)
1. a kind of production technology of low salt preserved ham, it is characterised in that comprise the steps of：
（1）The selection of raw meat：, used as raw meat, the raw meat is selected from pig back for the half fresh girth of a garment of selection or streaky pork
Portion, the meat of pig belly；
（2）The preparation of material：By step（1）Raw meat clean, be divided into 1kg, a length of 30~70cm, a width of 8~12cm, thickness
It is the rectangle cube meat of 2~4cm；According to the weight of raw meat, get out dispensing A, the ratio of raw meat and dispensing A for=12~
14：1；
（3）Pickle：With dispensing A by step（2）Rectangle cube meat smear uniform, be put into curing salted meat special cylinder and salted down
System；
（4）Clean, drain：By step（3）The rectangle cube meat pickled is cleaned in being put into 35~40 DEG C of warm water, is then hung up
Drain surface moisture；
（5）The baking of meat：By step（4）The rectangle cube meat for draining is put into baking box and is toasted, and toasts 24~36h, makes meat
Moisture be reduced to 41~45%；
（6）The sootiness of meat：By step（5）Hung up with stainless steel strip respectively through the rectangle cube meat of overbaking, cube meat and cube meat it
Between keep the distance of 1.5~3cm, first with 1~5d of luxuriant peach and wet orange peel sootiness, then with peanut skin and wet bagasse sootiness 15
~20d, obtains final product the low salt preserved ham.
2. the production technology of a kind of low salt preserved ham according to claim 1, it is characterised in that：In step（2）, the dispensing
A is prepared from the following raw materials in parts by weight：Plus 85~95 parts of iodine edible salt, anistree 65~85 parts, 60~75 parts of cassia bark, Radix Glycyrrhizae 60
20~30 parts of~75 parts, 55~70 parts of cloves, 55~70 parts of fennel, 40~50 parts of five-spice powder and liquor；Its preparation method is：Point
Anise, cassia bark, Radix Glycyrrhizae, cloves, fennel were not worn into the powder of 150~200 mesh sieves, was well mixed, and added five-spice powder, add
Iodine edible salt, liquor is added after being well mixed, and obtains final product dispensing A.
3. the production technology of a kind of low salt preserved ham according to claim 1, it is characterised in that：In step（3）, it is described to pickle
Time be 7~9d, environment temperature be 8~13 DEG C.
4. the production technology of a kind of low salt preserved ham according to claim 1, it is characterised in that：In step（4）, it is described to drain
Dried using the sun or sootiness mode removes rectangle cube meat surface moisture, it is desirable to drained in two hours.
5. the production technology of a kind of low salt preserved ham according to claim 1, it is characterised in that：In step（5）, the baking
Carry out in three times, first time baking time is 1~2h, environment temperature is 65~70 DEG C, and relative humidity is 30~35%；Second
The time of baking is 9~13h, and environment temperature is 54~58 DEG C, and relative humidity is 20~25%；The time of third time baking is 14
~21h, environment temperature is 48~52 DEG C, and relative humidity is 15~20%.
6. the production technology of a kind of low salt preserved ham according to claim 1, it is characterised in that：In step（6）, the sootiness
Environment temperature be 25~30 DEG C, relative humidity be 50~55%.
7. the production technology of a kind of low salt preserved ham according to any one of claim 1 to 6, it is characterised in that：The production
Technique also includes that the rectangle cube meat completed to sootiness carries out shaping, removes the cigarette ash on surface, and according to the requirement of packing specification
Carry out dividing processing.
8. the production technology of a kind of low salt preserved ham according to claim 7, it is characterised in that：The production technology also includes
Bacon after dividing processing is carried out into ultraviolet-sterilization, vacuum packaging.
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| CN106722327A (en) * | 2017-01-23 | 2017-05-31 | 湖南顺帆食品有限公司 | Without carcinogenic healthy bacon and its processing method |
| CN107212293A (en) * | 2017-07-06 | 2017-09-29 | 卓小玲 | A kind of preparation method of bacon |
| CN107668169A (en) * | 2017-11-20 | 2018-02-09 | 中国农业科学院农产品加工研究所 | The processing method for preventing bacon from producing hickie |
| CN108464454A (en) * | 2018-04-12 | 2018-08-31 | 重庆市黄良松腌腊食品有限公司 | A kind of preparation method of tradition bacon |
| CN108813417A (en) * | 2018-06-28 | 2018-11-16 | 兰才军 | No added nutrition bacon and its manufacture craft |
| CN108887580A (en) * | 2018-06-26 | 2018-11-27 | 凌云县鸿福豚狸养殖专业合作社 | A kind of processing method of globefish leopard cat smoked bacon |
| CN108902750A (en) * | 2018-06-26 | 2018-11-30 | 凌云县鸿福豚狸养殖专业合作社 | A kind of production method of globefish leopard cat smoked bacon |
| CN109170635A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of low salt preserved ham |
| CN112544904A (en) * | 2020-12-04 | 2021-03-26 | 镇坪县汉巴食品有限公司 | Preserved meat processing technology |
| CN112655911A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Low-salt preserved meat and preparation method thereof |
| CN112869117A (en) * | 2021-03-13 | 2021-06-01 | 四川有你一面食品有限公司 | Low-salt preserved meat sauce and preparation method thereof |
| CN114431424A (en) * | 2022-03-10 | 2022-05-06 | 临夏回香斋食品有限责任公司 | Low-temperature salt-reducing processing technology for deep processing of meat products |
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| CN106722327A (en) * | 2017-01-23 | 2017-05-31 | 湖南顺帆食品有限公司 | Without carcinogenic healthy bacon and its processing method |
| CN107212293A (en) * | 2017-07-06 | 2017-09-29 | 卓小玲 | A kind of preparation method of bacon |
| CN107668169A (en) * | 2017-11-20 | 2018-02-09 | 中国农业科学院农产品加工研究所 | The processing method for preventing bacon from producing hickie |
| CN108464454A (en) * | 2018-04-12 | 2018-08-31 | 重庆市黄良松腌腊食品有限公司 | A kind of preparation method of tradition bacon |
| CN108887580A (en) * | 2018-06-26 | 2018-11-27 | 凌云县鸿福豚狸养殖专业合作社 | A kind of processing method of globefish leopard cat smoked bacon |
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| CN108813417A (en) * | 2018-06-28 | 2018-11-16 | 兰才军 | No added nutrition bacon and its manufacture craft |
| CN109170635A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of low salt preserved ham |
| CN112544904A (en) * | 2020-12-04 | 2021-03-26 | 镇坪县汉巴食品有限公司 | Preserved meat processing technology |
| CN112655911A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Low-salt preserved meat and preparation method thereof |
| CN112869117A (en) * | 2021-03-13 | 2021-06-01 | 四川有你一面食品有限公司 | Low-salt preserved meat sauce and preparation method thereof |
| CN114431424A (en) * | 2022-03-10 | 2022-05-06 | 临夏回香斋食品有限责任公司 | Low-temperature salt-reducing processing technology for deep processing of meat products |
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